Salisbury Steak Meatballs Recipe 445

SALISBURY MEATBALLS

Salisbury Meatballs image

Saucy and so simple, these jazzed up meatballs will help you turn out dinner in no time on any busy night. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 large sweet onion, halved and thinly sliced
1 tablespoon brown sugar
3 tablespoons butter
2 jars (12 ounces each) beef gravy
1 package (12 ounces) frozen fully cooked homestyle meatballs, thawed
Hot cooked egg noodles

Steps:

In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.

Nutrition Facts : Calories 459 calories, Fat 32g fat (16g saturated fat), Cholesterol 72mg cholesterol, Sodium 1571mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

SALISBURY STEAK MEATBALLS

Salisbury Steak Meatballs image

Salisbury Steak Meatballs. Beef meatballs smothered in a delicious homemade gravy! Pure comfort food!

Provided by Kelley Simmons

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

1 1/2 pounds ground beef
1/2 cup panko breadcrumbs
1 egg
3 tablespoons dijon mustard
3 tablespoons ketchup
1 tablespoon worcestershire sauce
1 large onion (sliced thin)
4 tablespoons 1/2 stick unsalted butter
2 cloves garlic (minced)
1/4 cup all purpose flour
2 cups beef stock
1 tablespoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Add beef, breadcrumbs, egg, mustard, ketchup and worcestershire sauce to a large bowl. Combine with your hands or a large spoon.
Roll into 1 1/2 inch meatballs.
Heat oil in a large skillet. Working in batches add meatballs and brown on both sides, 2 minutes per side. (They will finish cooking in the sauce). Remove the meatballs and set aside.
Add onions to the same skillet and cook over medium heat until light brown and caramelized 5-10 minutes. (You can add more oil or a splash of water if the onions are getting too brown)
Add the butter to the skillet with the onions and melt.
Next add in the garlic and sauté for 1-2 minutes.
Add the flour to the skillet and whisk until it forms a thick paste. Cook for 1 minute whisking constantly.
Slowly pour in the beef broth until it forms a thick gravy.
Add in worcestershire and season with salt and pepper to taste.
Return the meatballs back to the pan and simmer for 3-4 minutes or until the meatballs are cooked through.
Serve immediately over egg noodles or mashed potatoes with fresh parsley for garnish.

Nutrition Facts : Calories 442 kcal, Carbohydrate 14 g, Protein 24 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 128 mg, Sodium 686 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SALISBURY STEAK MEATBALLS RECIPE - (4.4/5)

Salisbury Steak Meatballs Recipe - (4.4/5) image

Provided by AzWench

Number Of Ingredients 17

Ingredients

2 pounds ground beef
3/4 cups seasoned breadcrumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base, or crumbled beef bouillon cubes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 stick butter, 1/4 cup
1 whole large onion, halved and sliced
2 1/2 cups beef broth
1 tablespoon Worcestershire sauce, additional
1 tablespoon ketchup, additional
2 tablespoons cornstarch mixed with a little beef broth to make a thin paste
1 teaspoon Kitchen Bouquet, optional
1 pound egg noodles, cooked to al dente, and drained
Minced fresh parsley

Steps:

To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs. In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch. Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color and flavor, add a little Kitchen Bouquet. Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of butter and sprinkle with minced parsley. Recipe note: Sauce should be thick and glossy!

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